Granola
Dark Chocolate Cherry Almond Granola Bars
June 13, 2013 | 
Author Every year come May in Memphis, the 90 degree and up temperatures begin. Except for this year and I’ve been loving every minute of the 70 and 80 degree weather. That was until Monday hit with high 90s and doesn’t seem to want to give up. I saw 103 on my car’s thermometer yesterday, boo! Apparently it’s time to summer through the heat and humidity once again, which means I really dislike turning on my oven. When it’s still over 80 degrees outside at night, turning on the oven just seems wrong with all the hard work my central air is doing.
Time for no-bake granola bars to strike again, this time using almond butter. I love how adaptable this granola bar recipe is, allowing me to try all kinds of flavors and mix-ins. This most recent creation involves almond butter, chopped almonds, dried cherries, and a little bit of dark chocolate. I brought them to my cousin’s bachelorette party weekend and they turned out to be as big of a hit as the coconut pecan cookies. I should have made a double batch!
What’s you favorite mix-ins for granola bars? I’m always looking for new ideas!
DARK CHOCOLATE CHERRY ALMOND GRANOLA BARS
Makes 12 bars
Ingredients:
1/4 cup unsalted butter
1/4 cup brown sugar
1/4 cup honey
1/4 cup creamy no-stir almond butter
1 tsp vanilla extract
2 cups quick oats
1/2 cup crispy rice cereal
1/2 cup dried cherries, roughly chopped
1/2 cup almonds, roughly chopped
1/4 cup dark chocolate chunks (or chips)
Directions:
- Line the bottom of an 8 x 8 inch baking pan with parchment paper, allowing for an overhang on two opposite sides.
- In a large sauce pan, add butter, brown sugar, honey and almond butter. Heat over medium-low heat, stirring occasionally until the mixture starts to bubble. Once bubbling, cook for 2 minutes while stirring. Remove from heat and stir in the vanilla extract.
- Stir in the oats, crispy cereal, cherries and almonds. Stir until well coated. Pour into the prepared pan. Press the mixture evenly into the pan. Sprinkle the dark chocolate over the top and gently press into the granola bars with your hands.
- Place the bars in the refrigerator and let cool for at least 30 minutes before cutting. Cut into bars and serve.
Source: Adapted from No-Bake Peanut Butter Granola Bars, originally adapted from Two Peas & Their Pod.
Posted in Appetizers & Snacks, Breakfast, Granola | 
Tags: almond butter, almonds, cherries, dark chocolate, honey, oats | 
5 Comments »
Strawberry Banana Granola
Today I get to branch out and guest post on The Little Ferraro Kitchen! Go over and check out this recipe for strawberry banana granola.
STRAWBERRY BANANA GRANOLA
Source: Adapted from A Cozy Kitchen.
One year ago: Raw Cookie Dough Bites
Speculoos Oatmeal Raisin Cookie Dough Granola Bars
In my opinion the best granola bars are the soft chewy ones, and after the no-bake peanut butter granola bars I made I wasn’t sure a granola bar could get any better. But after seeing Lindsay’s recipe for oatmeal cookie dough granola bar in her Cookie Dough Lover’s Cookbook, I decided that the granola bar base from the peanut butter bars were destined to be combined with cookie dough. And not just any cookie dough, but an oatmeal raisin cookie dough with Speculoos cookie butter mixed in. I even went so far as to mix the cookie butter into the granola bar base itself. They may not be the healthiest granola bars, but they taste just like an oatmeal raisin cookie but are better for you than a cookie! Which means they are highly addicting.
One year ago: Flavor-Injected Glazed Ham
SPECULOOS OATMEAL RAISIN COOKIE DOUGH GRANOLA BARS
Makes 12 bars
Ingredients:
COOKIE DOUGH
2 Tbsp unsalted butter, room temperature
2 Tbsp Speculoos (or Biscoff) cookie butter
2 Tbsp sugar
1/4 cup brown sugar
1 Tbsp milk
1/4 tsp vanilla extract
1/4 cup + 2 Tbsp all-purpose flour
1/4 cup + 2 Tbsp quick oats
1/8 tsp salt
1/8 tsp cinnamon
1/2 cup raisins
1/2 cup chopped walnuts (optional)
BAR BASE
1/4 cup unsalted butter
1/4 cup brown sugar
1/4 cup honey
1/4 cup Speculoos (or Biscoff) cookie butter
1 tsp vanilla extract
2 cups quick oats
1/2 cup crispy rice cereal
Directions:
- Line an 8 x 8 inch baking pan with parchment paper, leaving some overhanging over two opposite edges. Set aside.
- Make the cookie dough: In a medium bowl, beat butter, Speculoos cookie butter, and sugars with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Mix in milk and vanilla. Stir in flour, oats, salt, and cinnamon on low speed until incorporated. Fold in raisin and walnuts.
- Make the bar base: In a large sauce pan, add butter, brown sugar, honey, and Speculoos cookie butter. Heat over meadium-low, stirring occasionally until the mixture starts to bubble. Once bubbling, cook for 2 minutes while stirring. Remove from heat and stir in the vanilla extract.
- Stir in the oats and crispy cereal until well coated. Pour half into the prepared pan. Press the mixture evenly into the pan. Sprinkle the cookie dough over the top followed by the remaining oat mixture and gently press with your hands until evenly spread and flat.
- Place the bars in the refrigerator and let cool for at least 30 minutes before cutting. Cut into bars and serve.
Source: Cookie dough adapted from The Cookie Dough Lover’s Cookbook, by Lindsay Landis. Granola bars adapted from Two Peas and Their Pods.
Posted in Appetizers & Snacks, Breakfast, Granola | Tags: honey, oats, raisins, speculoos, walnuts | 12 Comments »
Cinnamon Apple Quinoa Parfaits
Weekday breakfasts are always a challenge, as many of you have heard me complain about before. Everyday I say I am going to put forth more effort than just tipping the top of a cereal box over a bowl, but most of the time it fails and I end up cooing breakfast for dinner instead. But these parfaits may provide that extra motivation to turn the heat on in the morning. This is a relatively quick parfait to make as you can have the crumble baking, the apples simmering, and the quinoa cooking all at the same time. They are also great prepared a head of time (such as the night before), just assemble when ready to eat. An even better thing about this parfait, is that even non-quinoa lovers will enjoy it. The quinoa is flavored with cinnamon and then hidden between layers of syrupy apples, tangy vanilla Greek yogurt, and crunchy oat crumbles. It’s a protein sneak attack!
One year ago: Beef with Barley Soup
CINNAMON APPLE QUINOA PARFAITS
Serves 4
Ingredients:
OAT CRUMBLE
1/2 cup rolled oats
1 Tbsp coconut oil, melted
2 tsp granulated sugar
1 tsp ground cinnamon
1 Tbsp finely chopped walnuts (optional)
CINNAMON APPLE COMPOTE
4 apples, peeled, cored, and coarsely chopped
1 tsp cinnamon
1 tsp vanilla extract
1 Tbsp sugar
1-2 Tbsp water + more, if needed
OTHER
1 cup uncooked quinoa
1-1/2 tsp cinnamon
2 cups nonfat vanilla Greek yogurt (such as 0% vanilla Chobani)
Directions:
- Preheat oven to 350.
- Combine all ingredients for the crumble in a small bowl. Spread evenly on a baking sheet and bake until golden brown, about 7-10 minutes. Set aside to cool.
- Meanwhile, in a medium saucepan over medium heat, combine all ingredients for the apple compote, mixing well. Bring to a boil and reduce heat to low. Partially cover and cook until apples are softened and liquid is syrupy, about 10 minutes. Add more water if needed in the cooking process. Take off heat and let cool completely.
- Meanwhile, cook quinoa according to package directions. Stir in cinnamon. Set aside to cool.
- To assemble, spoon 1/4 cup yogurt in bottom of a bowl, 1/4 cup quinoa, 1/4 cup cinnamon apple compote into each of 4 bowls. Repeat the layering and top with oat crumble.
Source: Prevention RD
Sweet Potato Pie Oat Bars
I need to vent about college football for a minute. First of all, cannot believe we went into overtime against Wisconsin! That game was so low scoring, and the fact they came back at the very end to tie it up shocked me. Thank goodness we won in just one overtime. I don’t think I can handle many more overtime games this year (second one to date). But then both Kansas State (#1) and Oregon (#2) managed to lose their games. I’ve been hoping the Ducks would take the national championship for YEARS now, so that was most upsetting to me. I know a lot can still happen this coming weekend but it’s just a big implosion at the moment. And to think, if Ohio Sate was BCS eligible this year we may have been one of the top 4 right now. Ahh!! But let’s talk about food…
Originally this recipe was called granola bars. I changed it because normally granola bars are not made using an egg, and these bars are softer than even the softest, chewiest granola bar I’ve ever had. Hence oat bars. These would make for a great snack while driving long distance for Thanksgiving, like me. They are nutritious and will get your taste buds in the holiday spirit without ruining your appetite for the feast.
Don’t forget that November is Better Nutrition Month, so keep piling on the orange stuff on Thursday.
Two years ago: Secret Ingredient Sugar Cookies
SWEET POTATO PIE OAT BARS
Makes sixteen 1×8-inch bars
Ingredients:
1 cup oats
1/2 cup 100% whole wheat flour
1/4 cup wheat germ
2 Tbsp ground flax seed
1/4 cup brown sugar
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp ground ginger
1/8 tsp allspice
1/8 tsp freshly grated nutmeg
Half 15 oz. can Princella sweet potatoes, drained, baked and pureed (about 1/2 cup)
1 egg
1 tsp vanilla extract
1/4 cup applesauce
1/4 cup honey
1/4 cup chopped pecans
Directions:
- Preheat oven to 350 degrees. Line an 8×8-inch pan with parchment paper, allowing some to hang out over the edges, and coat with nonstick spray.
- In a medium bowl, mix dry ingredients together.
- In a separate medium bowl, add the sweet potato and stir in egg, and vanilla. Mix well until smooth and lump free.
- Add honey and apple sauce to the sweet potato mixture and stir until well combined.
- Stir in dry ingredients until well moistened. Add the pecans and mix until distributed.
- Pour into prepared pan, and bake for 25-30 minutes or until set.
- Allow to cool for 5 minutes before removing from pan, using the extra amount of parchment paper to lift. Cut into bars.
Source: Adapted slightly from A Stool At The Counter.
Disclosure: I was sent two cans of Princella Sweet Potatoes from RMD Advertising to help promote Better Nutrition Month. I was not compensated for this post. Thoughts and opinions are my own.
Posted in Appetizers & Snacks, Breakfast, Granola | Tags: applesauce, flaxseed, honey, oats, pecans, whole wheat | 5 Comments »
No-Bake Peanut Butter Granola Bars
I’ve been told my poster presentation went well yesterday. I was dying all day to know how it went, and I am still craving more details but it will have to wait until they return Wednesday night. Ahhhh! But until then…
Chewy granola bars are my absolute favorite. I’ve tried making granola bars in the past, but they never turn out quite as chewy as I would like. Then I cam upon the no-bake granola bar and it changed everything. Especially since this particular recipe includes peanut butter. I even added some mini Reese’s pieces to them instead of mini chocolate chips. Happiness really can come in bar form.
NO-BAKE PEANUT BUTTER GRANOLA BARS
Ingredients:
1/4 cup unsalted butter
1/4 cup brown sugar
1/4 cup honey
1/4 cup creamy peanut butter
1 tsp vanilla extract
2 cups quick oats
1/2 cup crispy rice cereal
3/4 cup chopped pretzels
1/4 cup mini Reese’s pieces
Directions:
- Cut out an 8 x 8 inch square of parchment paper. Place the parchment paper in the bottom of an 8 x 8 inch baking pan.
- In a large sauce pan, add butter, brown sugar, honey and peanut butter. Heat over medium-low heat, stirring occasionally until the mixture starts to bubble. Once bubbling, cook for 2 minutes while stirring. Remove from heat and stir in the vanilla extract.
- Stir in the oats, crispy cereal, and pretzels. Stir until well coated. Pour into the prepared pan. Press the mixture evenly into the pan. Sprinkle the mini chocolate chips over the top and gently press into the granola bars with your hands.
- Place the bars in the refrigerator and let cool for at least 30 minutes before cutting. Cut into bars and serve.
Source: Adapted slightly from Two Peas and Their Pods.
Posted in Appetizers & Snacks, Breakfast, Granola | Tags: honey, oats, peanut butter, pretzels, Reeses, rice | 33 Comments »
Peanut Butter Chocolate Chip Granola
Seems like I post an awful lot of peanut butter recipes. But after consulting my blog tags, this will only be #38 including peanut butter out of 405 published posts. Here I was thinking I should cut back, when in fact I need to shower you with a lot more! Doubt there would be many complaints.
Yes this granola is peanut buttery. It even has some peanuts and dark chocolate chips to go along with your dose of peanut butter. Because any excuse to have peanut butter with chocolate for breakfast, or a snack, is the way I live my life. You could even whip this up quick for your favorite mom in your life! Ya know, just in case you almost forgot that Mother’s Day is this Sunday…
I won’t be seeing the mothers in my life this weekend, but next weekend I get to see three in Boston! (To answer your confused faces: my sister-in-law Kate who is obviously the newest mother in my life albeit not my mother, my step-mother who will be driving up as well with my dad, and my mom herself who is also driving up with my step-dad. “When Mothers Attack”?) And I will be cooking for all of them to make up for the week delay of love-showering.
One year ago: Raspberry Mango Margarita Pie
PEANUT BUTTER CHOCOLATE CHIP GRANOLA
Makes approximately 5 cups
Ingredients:
4 cups rolled oats
1/2 cup ground flaxseed
1/2 cup creamy peanut butter
1/2 cup honey
1 tsp cinnamon
1 tsp vanilla extract
1/2 cup dry roasted peanuts, lightly chopped
1/2 cup dark chocolate chips, lightly chopped
Directions:
- Preheat the oven to 325 degrees. Line a large baking sheet with parchment paper and set aside.
- In a large bowl, combine oats and flaxseed. Mix well.
- In a small bowl, combine the peanut butter and honey. Microwave for 30-60 seconds, or until melted. Stir in cinnamon and vanilla.
- Pour wet ingredients into oat mixture and stir until the oats are evenly coated. Evenly spread the mixture onto the prepared baking sheet.
- Bake for 15 minutes. Remove pan from the oven and stir. Bake for an additional 10-15 minutes or until the granola is golden and crisp. Remove from the oven and allow to cool completely. Stir in the peanuts and chocolate.
- Store in an airtight container.
Source: The Spiffy Cookie original
Posted in Breakfast, Granola | Tags: dark chocolate, flaxseed, honey, oats, peanut butter, peanuts | 14 Comments »
Dark Chocolate Peanut Butter Granola Bars
Remember a few weeks ago when I mentioned the care package I sent to my brother and sister-in-law just in time before their first child was born? And that the contents went with them to the hospital? Ok you probably don’t remember but here are the granola bars which satisfied their bellies while waiting for Luke to enter into the world.
Knowing that Kate is a chocolate freak, I decided to use the Dark Chocolate Dreams peanut butter from Peanut Butter & Co. in the making of these bars. And it was the correct choice. When it is never not a good idea to combine chocolate and peanut butter anyway? I even crumbled one of them up in some vanilla Greek yogurt. Oh yea.
Speaking of Luke, I get to meet him in 23 days!! He has been going through a big cuddler phase lately and I hope it hangs around. Kate says he seems to be getting even more cuddly as time goes on, so he might be Velcro by the time I am there. Totally okay with that, until I have to leave and be cuddle-deprived. Did I mention that he is already a sharp dresser as well? Just look at that fabulous bowtie!
One year ago: Bacon-Corn Fritters
DARK CHOCOLATE PEANUT BUTTER GRANOLA BARS
Makes 16 bars
Ingredients:
2 cups dry rolled oats
1/4 tsp salt
1/4 cup wheat germ
1/4 cup ground flaxseed
1/3 cup chopped almonds
1/2 cup chopped peanuts
1/3 cup chocolate chips
1/2 cup Peanut Butter & Co.’s Dark Chocolate Dreams peanut butter
1/4 cup honey, plus more if needed
Directions:
- Preheat oven to 325 degrees. Grease an 8×8-inch baking dish with non-stick spray, set aside.
- Combine oats, flax, wheat germ, salt, nuts and chocolate chips in a bowl and mix. Add peanut butter and mix with 2 spoons, coating as much as you can. Eventually you may need to mix with your hands – I did this to create more of a dough.
- Add honey slowly and coat thoroughly. If the granola won’t stick together, add more honey 1 teaspoon at a time and really mix with your hands.
- Press dough into prepared baking dish. Bake for 25 minutes. Allow to cool completely before cutting into squares (2×2-inch), or bars (1×4-inch).
Source: Adapted slightly from How Sweet It Is.
Posted in Appetizers & Snacks, Breakfast, Granola | Tags: almonds, dark chocolate, flaxseed, honey, oats, peanut butter, peanuts | 17 Comments »
Berries & Cream Granola
Weekends are far too short. I remember waking up late morning on Saturday already thinking how little of the weekend was left. Or at least that’s how it felt. But in the amount of weekend that remained, I managed to be told by two different people that I look like Cobie Smulders/Robin Scherbatsky from How I Met Your Mother (love that show). Now, I’m not often told that I look like anyone, but this was a new one to add to the list. So far there is Lacey Schwimmer when she was a brunette (Dancing with the Stars), Megan Boone only when she was in My Bloody Valentine, and then one rare moment when I was told I looked like Kate Beckinsale in Serendipity (she’s my biggest girl-crush ever so the fact I resembled her for even a fleeting moment made my life haha). From that list and my new addition I have to say I don’t really see the resemblance, but I’m not opposed to others saying I look like any of those ladies 
.
Speaking of pretty things, lets talk about this granola.The first time I made this, I baked the granola at 375 and had the fruit, nuts and half the white chocolate already mixed in. However, it was nearly burned after just 15 minutes of baking, including the nuts and white chocolate. With the use of coconut oil the end result had a hint of burned popcorn flavor to it which wasn’t so happy. So I reduced the temperature to what I have previously used for granola recipes, and left out all of the nuts, fruit and white chocolate until after baking was completed (which is again how I’ve done it in the past). Another great homemade granola to add to the list!
Thankfully no one has told me I look like a bowl of oats, nuts and dried fruit – yet.
One year ago: Bridal Shower
BERRIES AND CREAM GRANOLA
Makes approximately 3.5 cups
Ingredients:
2 cups rolled oats, uncooked
1/4 cups wheat germ
2 Tbsp ground flaxseed
1/4 cups shredded coconut
1/4 cups coconut oil
1/2 cups chopped almonds
1/2 cups dried fruit, berry mix
1/4 cups white chocolate chips
Directions:
- Preheat oven to 325 degrees. Line a baking sheet with parchment paper and set aside.
- Combine oats, wheat germ, flax, coconut and oil in a medium bowl. Stir to combine and make sure mixture is moistened with coconut oil.
- Spread on prepared baking sheet. Bake for 20-25 minutes, stirring every 5-8 minutes to make sure the granola doesn’t burn.
- Once finished, remove from the oven and stir in almonds, dried fruit and white chocolate chips.
Source: Adapted from Tasty Kitchen.
Posted in Breakfast, Granola | Tags: coconut, flaxseed, fruit, oats, white chocolate | 10 Comments »
Cranberry and Orange Granola
My friend Amber mailed a batch of this granola to me for Christmas this year. Even though I did not make this I sure did get to enjoy it again and again. It is incredible and I need to share it with you. The orange peel is the superstar of this recipe. I love it in milk, in yogurt or just as a snack all by itself.
One year ago: Chicken Sallopine with Sage and Fontina Cheese
CRANBERRY AND ORANGE GRANOLA
Makes 4 cups
Ingredients:
2 cups old-fashioned oats
1 cup sliced almonds
Nonstick vegetable oil spray
1/2 cup agave syrup
1 Tbsp unsalted butter, melted
1 tsp grapeseed oil
1/4 cup dried cranberries
1/4 cup golden raisins
1/3 cup candied orange peel, sliced into long thin strips
Directions:
- Preheat oven to 300 degrees. Spread oats on a large rimmed baking sheet. Toast, stirring occasionally, until lightly browned and fragrant, about 20 minutes. Transfer to a heatproof bowl, add almonds and let cool slightly.
- Coat same baking sheet with nonstick spray. Whisk agave syrup, butter, and grapeseed oil in a small bowl to blend. Pour syrup mixture over oats; stir to thoroughly coat. Spread mixture on prepared sheet.
- Bake granola, stirring occasionally, until the oats are light golden, about 15 minutes. Stir in the cranberries and raisins; bake for 10 minutes longer. Remove the granola from the oven and let cool slightly. Stir in the orange peel. Let cool completely, then break into pieces.
- Store in an airtight container at room temperature for up to 2 weeks.
Source: Bon Appétit, December 2011
